- 1 fresh pineapple – peeled, cored and cut into 1 inch rings
- 1/4 teaspoon agave nectar
- 3 tablespoons melted Earth Balance butter
- 1 dash hot pepper sauce (I used Frank’s Red Hot)
- salt to taste
- 1 tbsp Pico de Gallo
- Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- 1 gluten-free pizza crust (I used Udi’s, but I plan on making my own pretty soon!)
- 2 tablespoons olive oil
- 1 medium clove garlic, minced
- 1/2 small red onion, sliced thin
- 1/2 cup shredded smoked mozzarella cheese
- 1/2 pound broccoli crowns (about 1 cup), cut into small pieces
- 1 small Meyer lemon, sliced thin and cut into quarters
- Pinch or two crushed red pepper flakes
- Pinch of salt (I used smoked salt because I am OBSESSSED.)
- Preheat the oven to 425 degrees Fahrenheit.
- In a small bowl, mix together the olive oil and garlic.
- If you are using your homemade or store-bought dough: drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet. If you are using a frozen pizza crust: plop it down on a baking sheet and get to work.
- Brush some of the garlic and olive oil mixture onto the crust.
- Evenly lay the onion slices over the top.
- Scatter the cheese over the onions.
- Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.
- Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
- Bake for 8 minutes, or until the cheese is melted and the broccoli is tender with a few brown bits here and there. (Note: If you are using your own pizza dough, bake the pizza foe 10-12 minutes.
- I like to flip on the broiler for a minute or two to get a nice golden crust, but this step is totally optional.
- Slice and serve.
The season may have just changed to Spring for the rest of you folks, but in Arizona it already feels like Summer. In fact, it’s supposed to reach 97 degrees here by Wednesday. That’s right – BE jealous, America.
So… I can’t really take credit for this delicious recipe since it’s one that I stole from Nick’s mom, January. I always know these little avocados will be served up whenever she has a get-together at her abode. Anywho, this recipe is super simple and perfect for BBQs!!
Grilled Avocados with Pico de Gallo (GF) (V)
2 avocados, sliced in half
1 tbsp avocado oil
4 tbsp pico de gallo (recipe follows)
salt and pepper to taste
Cut avocados in half and remove the pit. Slather each side with avocado oil and sprinkle with salt and pepper. Grill avocados until they get a nice char on them. Fill the pit with pico de gallo and serve. YUM!
Pico de Gallo (GF) (V)
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
I’m not going to lie to you, this smoothie is absolutely hideous, yet oh-so-delicious. It will also give you that energy boost you need sans coffee! I am doing a detox with Nick this week – so I plan on adding more smoothie recipes to the collection. Enjoy!!
Rise and Shine Detox Smoothie (V)(GF)
- 1 cup water
- 1 tbsp flax seed, ground
- 1 cup raspberries
- 1 banana
- 1/4 cup spinach
- 1 tbsp almond butter/peanut butter (I used peanut butter in Nick’s since he has an almond allergy)
- 2 tsp lemon juice
Blend. Sip. Repeat.
8 cups broccoli florets (4 heads)
1/2 pound quinoa pasta
1 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
Freshly grated Parmesan, optional (make sure it’s vegetarian!!!)
In the same water, cook the pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with cheese, if using, and serve.